Mom's Raisin Pudding Cake

Pat Duran


This cake is one we have every Christmas . I like to make it for breakfast too. Very moist- great with a cup of coffee or tea.


★★★★★ 1 vote

1 10-inch bundt or 9x13 baking pan
10 Min
1 Hr


Add to Grocery List

  • CAKE:

  • 18 oz
    pkg. yellow cake mix
  • 4 large
  • 1 c
    sour cream
  • 1 c
    chopped raisins
  • 3 oz
    pkg. instant lemon pudding
  • 1/3 c
    vegetable oil
  • GLAZE:

  • 1 Tbsp
    hot milk
  • 1 c
    sifted powdered sugar
  • 1 tsp
    corn syrup

How to Make Mom's Raisin Pudding Cake


  1. Take out 1/4 cup cake flour mix. Set aside.Combine remaining cake mix, pudding , eggs, sour cream and oil in a large mixer bowl. Blend well, then beat at medium speed for 2 minutes. Stir together the raisins and reserved cake flour and add this mixture to the batter.Stir well. Pour into a greased and floured 10 inch bundt pan or a 9x13 inch baking pan. Bake at 350^ for 1 hour. Check after 30 minutes and turn bundt cake. If using 9x13-inch pad it should be done after 35 minutes. Cool 15 minutes. If using bundt pan remove from pan; finish cooling on rack and glaze.
    Blend ingredients and spread over cake.

Printable Recipe Card

About Mom's Raisin Pudding Cake

Main Ingredient: Flour
Regional Style: American

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